Best 4 Arugula Salad With Caramelized Onions Goat Cheese And Candied Walnuts Recipes

Indulge in a symphony of flavors with our Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts. This delectable dish boasts a delightful interplay of textures and tastes. Fresh, peppery arugula forms the base, complemented by the sweetness of caramelized onions and the tanginess of creamy goat cheese. Candied walnuts add a touch of crunch and a nutty sweetness that ties all the elements together. The salad is dressed with a simple vinaigrette, allowing the natural flavors to shine through. Alongside the main salad recipe, we also offer variations to suit your preferences, including a Vegan Arugula Salad and a Goat Cheese Dressing recipe. Additionally, learn how to make Candied Walnuts and Caramelized Onions from scratch, ensuring the freshest and most flavorful results.

Check out the recipes below so you can choose the best recipe for yourself!

BEET AND GOAT CHEESE ARUGULA SALAD

Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

ARUGULA SALAD WITH CARAMELIZED ONIONS, CHEESE, AND CANDIED WALNUTS

ARUGULA SALAD WITH CARAMELIZED ONIONS, CHEESE, AND CANDIED WALNUTS image

Categories Side Sauté Lettuce

Number Of Ingredients 18

Ingredients

Caramelized onions:
2 tablespoons olive oil
1 1/4 pounds red onions, thinly sliced
2 tablespoons balsamic vinegar
Candied walnuts:
1/3 cup (packed) golden brown sugar
1/4 cup water
2 tablespoons (1/4 stick) butter
Large pinch of salt
1 1/2 cups walnut halves
Croutons:
4 cups 1/2-inch cubes crustless country bread
3 tablespoons extra-virgin olive oil
Salad:
5 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 5-ounce packages baby arugula
5-oz package soft Feta cheese, broken into 1/2-inch pieces, chilled

Steps:

For croutons: Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature. For candied walnuts: Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. For caramelized onions: Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper. For salad: Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

EASY ARUGULA SALAD

Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

ARUGULA SALAD WITH CARAMELIZED ONIONS, GOAT CHEESE AND CANDIED W

Arugula Salad With Caramelized Onions, Goat Cheese and Candied W image

This is a very pretty salad, and full of flavor! It may look like a lot of work, but with salads,usually what you see before you are bags and bags of produce! But you can make it in no time flat! The candied walnuts are out of this world, the goat cheese, soft and creamy, with the onions, and the tang from the vinegars, it's a real winner! This serves 10, but you can certainly cut it in half or less. Source: Bon Apetit'

Provided by FLUFFSTER

Categories Greens

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 1/4 lbs red onions, thinly sliced
2 tablespoons balsamic vinegar
1/3 cup golden brown sugar, packed
1/4 cup water
2 tablespoons butter (quarter stick)
1 large pinch salt
1 1/2 cups walnut halves
-inch cubes crustless country bread
3 tablespoons extra virgin olive oil
5 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 (5 ounce) packages baby arugula
2 (5 ounce) packages soft fresh goat cheese, broken into 1/2-inch pieces, chilled

Steps:

For caramelized onions:.
Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
For candied walnuts:
Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For croutons:
Preheat oven to 350°F Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
For salad:.
Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

Nutrition Facts : Calories 379.6, Fat 33.5, SaturatedFat 8.6, Cholesterol 19.1, Sodium 132.7, Carbohydrate 14.1, Fiber 2.4, Sugar 8.4, Protein 9.2

Tips:

Caramelized Onions: For richer flavor, use dark brown sugar instead of granulated sugar. To prevent burning, cook the onions over medium-low heat and stir frequently.
Candied Walnuts: Opt for large walnut pieces to ensure they remain crunchy after caramelizing. Use parchment paper to line the baking sheet for easy cleanup.
Goat Cheese: Choose a soft, spreadable goat cheese for a creamy texture. If unavailable, use crumbled feta cheese as a substitute.
Arugula Salad: For a peppery bite, use baby arugula. To enhance the flavor, add a drizzle of balsamic glaze or lemon vinaigrette.

Conclusion:

The Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts is a delightful blend of flavors and textures. The caramelized onions add a sweet and savory note, while the goat cheese provides a creamy richness. The candied walnuts offer a crunchy contrast and enhance the overall taste. This salad makes for a perfect light lunch, side dish, or appetizer. With its vibrant colors and distinct flavors, it's sure to impress your taste buds and become a favorite in your recipe collection.